Food recipes
Poppy Seed Snap Crackers
Poppy Seed Snap Crackers Ingredients: wheat flours, bread, unenriched water, bottled, generic salt, table oil, olive, salad or cooking spices, poppy seed seeds, sesame seeds, whole, dried spices, curry powder Directio...
Poppy Seed Snap Crackers
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, curry powder
Directions:
Preheat the oven to 375F
In a large mixing bowl mix together the flour and salt.
Gradually add enough water, mixing in well with each addition, to form a thick dough.
Shape a handful of the dough into a rough ball.
Feed this dough ball through a pasta machine three times.
Adjust the pasta machine to a thinner setting and pass the dough through three times again, making smooth, elastic sheets of dough.
Place the dough sheet on a greased baking sheet.
Brush with a little olive oil and sprinkle generously with poppy seeds, sesame seeds and a touch of curry powder.
Repeat the process until all the dough has been used up.
Bake the sheets of dough for 10 minutes until crisp and golden, in batches if necessary.
Cool on wire racks and snap into biscuit-sized pieces.
Store in an airtight container.
Ingredients:
wheat flours, bread, unenriched
water, bottled, generic
salt, table
oil, olive, salad or cooking
spices, poppy seed
seeds, sesame seeds, whole, dried
spices, curry powder
Directions:
Preheat the oven to 375F
In a large mixing bowl mix together the flour and salt.
Gradually add enough water, mixing in well with each addition, to form a thick dough.
Shape a handful of the dough into a rough ball.
Feed this dough ball through a pasta machine three times.
Adjust the pasta machine to a thinner setting and pass the dough through three times again, making smooth, elastic sheets of dough.
Place the dough sheet on a greased baking sheet.
Brush with a little olive oil and sprinkle generously with poppy seeds, sesame seeds and a touch of curry powder.
Repeat the process until all the dough has been used up.
Bake the sheets of dough for 10 minutes until crisp and golden, in batches if necessary.
Cool on wire racks and snap into biscuit-sized pieces.
Store in an airtight container.